Jun 12
Check out the latest episode of Back of the House with Ariane – Lamb, bam, thank you ma’am! In this quick video, Ariane is cooking our grass-fed lamb and lamb merguez sausage with Chef Ariane Duarte of CulinAriane in Montclair, NJ.
Rack of Lamb with Warm Green Bean Potato Salad
Duckfat Potato Cake with Merguez and Harissa Aioli
Merguez Canapes with Eggplant Caviar
Couscous with Merguez, Fennel and Raisins
In the latest episode of Back of the House, Ariane & Chef Amanda Freitag are laughing it up in The Brooklyn Kitchen while they prepare two of their favorite recipes for Berkshire pork.
Berkshire pork is known for its juicy, flavorful meat which is heavily marbled. Sometimes known as kurobuta, (which is Japanese for “black pork”) Berkshire is highly sought-after by chefs and home gourmands alike for its sweet, nutty flavor and fork-tender texture.
We source our Berkshire pork from a cooperative in Missouri, at the foot of the Ozark Mountains. About a dozen family farmers raise Berkshire and cross breeds (referred to as simply “heritage”) on pasture, with access to individual houses, water and supplemental grain feed. Families of pigs are left together, to forage and frolic outdoors in pasture. The cooperative is strict about banning the use of antibiotics and hormones on each farm, and about limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm. They are paid a premium for their humanely-raised pork, making the small farm a profitable business, and proving that there might be a future in the old breeds after all.
In this video, Ariane is preparing a flavorful Stuffed Berkshire Pork Loin with Prunes and Porcini, while Amanda is making one of her fantastic go-to pork recipes, Pork Chops with Crisp Ventrèche and White Bean Ragu. Bon appétit!
In the latest episode of Back of the House, Ariane and food-world-superstar, Sara Moulton, are searing & saucing duck breast. Follow along and see just how easy it is to get a fabulous, restaurant worthy duck dish on the table in less than 30 minutes with just a few ingredients. Beautiful!
In the latest episode of Back of the House, Ariane and Ed Brown show two riffs on poached chicken. Ariane makes a traditional, provincial Poule au Pot with foie gras stuffing and a myriad of accoutrements while Ed shows how it’s done on the UWS of Manhattan with bouillon poached chicken breasts with a black truffle sauce enriched with foie gras butter. Yum!
In this episode of Back of the House, Ariane and famed chef Daniel Boulud are demonstrating two preparations of quail. The plump little game birds are a chef favorite! With juicy flesh and sweet, mild flavor we definitely agree. Check it out!
If you’d like to get your apron on & follow along, Daniel’s full recipe is here.
This little piggy went to Brooklyn and became a most delicious lunch!
Here’s a sneak peak of our video shoot with the lovely and talented, Chef Amanda Freitag at The Brooklyn Kitchen.
It was a praiseworthy porcine party!
Stay tuned for the full episode of Back of the House with Ariane: PORK and click here to catch up on previous episodes featuring Chefs, Eric Ripert and Anita Lo!
One duck press is a site to behold but FOUR?! That’s un grande spectacle! Take a peek behind the scenes of our latest video shoot for Back of the House with Ariane.
We’re hanging with Chef David Burke at his newest restaurant, David Burke Kitchen, armed with gorgeous birds and four fabulous duck presses. This will get GOOD.
Stay tuned for the full episode coming soon! Catch up with all of our episodes of Back of the House with Ariane.
In our latest installment of Back of the House with Ariane, we head into the kitchen with Chef Anita Lo of Annisa restaurant.
Ariane and Anita are longtime friends – they first met when each was just breaking into the food business in New York City which at the time was totally dominated by men. Over the years, both immensely talented, strong women smashed the gender archetype to earn their rightful spots at the forefront of the food industry through hard work, dedication and of course, panache. If anyone embodies the Musketeer sentiment as much as Ariane, it’s Anita!
So it’s totally appropo that these two friends cook foie gras together in this new video, afterall, it was foie that started it all.
Bon appetit!
